FoodService Director | April 2014

The face of Obamacare: Grill cook Ryan Winkler had no health insurance. The Affordable Care Act changed all that—just as it's leaving little unchanged in FSD's role as employers.

FSD of the Month

Betty Hanlon-Deever has enhanced the foodservice department at Pfizer La Jolla by supporting and recognizing her employee team, resulting in low turnover.


Four out of 10 operators indicated that finding the money to purchase new equipment and an overall declining budget were their top budget challenges.
Gluten-free menu items to increase and a look at local sourcing also included in the 2014 College and University Census.
Recycling and waste reduction are the two sustainability initiatives that operators use. Nearly every college recycles (95%), making it the segment that employs this tactic the most. Nursing homes/long-term care and senior living are the most likely segments to not employ any of these environmentally friendly programs, at 14%.

Steal this idea

We like for our staff members to dine within our facility instead of patronizing businesses outside. So what we do is create the element of surprise and anticipation. We do this by not making our...
Make sushi more palatable to a wider, less adventurous audience by substituting the fish for more recognizable proteins.
We utilize our herbs and stems instead of discarding them to make flavored oil. It adds a new flavor to foods we are cooking and some nice vinaigrette dressings.
At Florida Blue, our mission is “Helping People and Communities Achieve Better Health.” To help in achieving this mission, we provide several different healthy cooking classes throughout the year for...
We have real, usable, full-size plates that we mix in with our regular plates to raise awareness of healthy dining balance.
Getting our employees to be engaged in their work is a big focus at Carilion. Our department has decided to have mini cook-offs to add new recipes to our catering menu.
We have started a unique secret shopper program focused on allergies. Students who contact me for help or complaints to do with their allergy concerns are a source of information, but [to go] one...

Cover story

After two and a half days of workshops, culinary demos and general sessions, attendees came away with dozens of actionable items to implement in their operations. The following list are but 10 of the...
Ryan Winkler Cover Story
Obamacare has taken effect, but many institutions and contractors are still evaluating its impact.

Menu Strategies

After months of deliberation, Brandon Durio, executive chef for the Cherry Creek School District, in Colorado, piloted a coffee program in one high school.
Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.


The terms “shrimp” and “prawn” are often used interchangeably, although various organizations emphasize the slight distinctions between the two.
Fresh herbs do more than add a final flourish of color to bland-looking dishes. With the ability to add depth of flavor both during and after cooking, they help chefs use a lighter hand with less-...
Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.

Under 30

Ashley DeAcetis, dining services director at (Unidine) Zelma Lacey House in Charlestown, Mass., has made an impact on foodservice by conducting biweekly cooking demonstrations that incorporate the rich culinary history of the residents and then featuring the recipes on the weekly menu.
Sydney Jackson, R.D., nutrition and food services manager at Saint Francis Children’s Hospital in Tulsa, Okla., has made an impact on foodservice by being responsible, creative and extremely motivated.

What you need to know

In October, The Nutrition Group, the food management company based in Irwin, Pa., launched a new companywide food education program called Take Nutrition Global.
Students at Virginia Tech can now choose a reusable to-go container rather than a foam one at the West End, one of the campus’s 11 dining halls.
Culture change to a person-centered care model is the hottest concept in LTC & senior living.
A new program at Highmark, in Pittsburgh, is bringing the chef to the table.

Managing your business

Gone are the days of all you care to eat at Mary Baldwin College, a Chartwells account in Staunton, Va. Students now can only purchase a Sustainable Meal Plan option.
UNC Healthcare’s two-year-old Restaurant Delivery program has made an encore performance at the recently acquired High Point Regional Hospital, in High Point, N.C.
Students at the University of Pittsburgh have bagged plastic bags, reducing usage by 80% in just one month.


Bill Allman, general manager for Metz Culinary Management at Lebanon Valley College, in Annville, Pa., has eaten spicy grasshoppers, enjoys any meal his wife prepares and wishes that supersizing was never an option.
Betty Hanlon-Deever, foodservice director at Pfizer in La Jolla, Calif., would like to eat her mother’s homemade pizza with KC and the Sunshine Band and George Clooney, is a morning person and would be the president of a small country if she weren’t in foodservice.


The classic deviled eggs recipe gets a makeover. Featuring crabmeat, these deviled eggs offer flavor and color for plate and kitchen displays.
Filled with mussels, shrimp and lobster, this dish is a seafood lover’s dream come true.
Joanne Kinsey, director of school nutrition services for this Virginia district, says this whole-wheat treat has become a student favorite because "it’s baked with love and the aroma carries down the hall."...
These lasagna rolls are packed with three types of cheese, fresh veggies and tomatoes, making it a favorite for pasta night.
This cheesy beef pasta dish features fresh onions, tomatoes and three different types of cheese.
This spring roll is featured biweekly in residential dining halls for sushi day. It is a favorite that allows students to try different types of food while on campus. This colorful spring roll is great for display and is packed full of flavor.
It’s true; bacon can be added to almost everything, including this oyster dish. Featuring fresh mozzarella and bacon, this seafood dish is great for a special menu item.
Stouffer’s Whole Grain Macaroni and Cheese is tossed with chunks of ham and sweet green peas baked in a gratin dish until hot and bubbly.
These Citrus Scallops bring a unique taste to the classic scallop dish. Featuring blood orange juice and Key lime juice, these scallops make for a flavorful seasonal dish.
This dish is filled with flavor. From fresh lemon grass to freshly chopped garlic, these mussels hold onto flavor in every bite.
Incorporate game onto your pasta night selection with this flavorful Rabbit Cannelloni.
Bring on the cheese! With sharp cheddar and Velveeta cheese, this macaroni dish has the perfect amount of cheesiness.
Three Takes On offers several different versions of the same classic dish. This month: Spring rolls.
Amp up your seafood selection with these mild and flavorful mussels.
This dish is filled with Parmesan and ricotta cheese as well as Maine lobster, making it a colorful and filling pasta entrée.
Click through a Snapshots of all the recipes for the April 2014 issue. This month features seafood and pasta dishes.
Recently, Executive Chef Darla Mehrkens was challenged to come up with a healthier version of the classic Chicken Parmigiana.
Spice up your beverage selection with this semi-sweet Caramel Mocha Recipe. Due to limited time and high volume, Cherry Creek uses the all in one Franke Pura machine and designed this recipe the way the staff had to program it in the machine.
Add a little spice to your menu with this Jambalaya Pasta Bake. Featuring chicken, shrimp and sausage, this dish is filling and flavorful.
This recipe was first used at a catering event for the International Crane Foundation, where the rolls became the hit of the party. With a limited kitchen staff, Susan Anderson, food services and catering manager at UW Colleges, focuses on recipes that are easy and fun for the small staff to make...
Featuring Pear Relish and many spices, this colorful seafood dish balances Asian and fruit flavors.
This seafood dish features fresh mussels and a flavorful Garlic Buerre Blanc sauce, which is great for a main entrée option.
From bacon crumbles to shrimp and scallops, this pasta dish is great for a special entrée option.
As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.
Spring into your new seasonal menu with this chilled seafood soup.
From bacon to butternut squash, this colorful dish is filled with many flavors and features three different types of cheese.
David Goldman, executive chef and dietary manager, says he gets to use his fine-dining background often at this hospital. Goldman makes this recipe for the hospital’s patients who have no diet restrictions, and the Thai-influenced recipe has become a house favorite.

More From FoodService Director

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

FSD Resources